Chicken in tarragon and mushroom sauce with rice
I can’t go on too much about how healthy this dish is because, lets face it, it’s not exactly a carrot salad. Saying that though, this is one of my favourite ways to have chicken and even though there is a little cream involved… I’d be lying if I said it bothered me. It’s cheap, easy and delicious.. what more do we need?
7 Mushrooms, sliced
1 Clove Garlic, crushed
1/2 A 300ml Pot of Cream
Hand of Chopped Parsley
2 Pinches of Salt
1 Chicken Breast
1 Mug of cooked Rice
1) Slice the chicken breast in half and fry it with a little oil until cooked before taking it out of the pan.
2) Keeping the same pan on the heat, add the mushrooms and fry until soft, add the garlic too and cook for another minute.
3) Add the cream to the mushrooms and add the chicken back into the pan too. Let the cream reduce until it coats the chicken and then add the parsley before taking off of the heat. Season to taste and serve with the cooked rice .